1 cup beer
1 1/4 cup all-purpose flour
2 tablespoons peanut oil
1/2 tablespoon salt
1/4 teaspoon cayenne pepper
6.25 pounds fresh cod, portioned into 3-ounce pieces
Pinch kosher or sea salt
Yield: 12 to 16 servings
Combine all ingredients; mix well.
Cover and refrigerate for at least 1 hour to allow flavors to meld together. Batter will keep for 6 hours covered and chilled.
Dip cod pieces in the batter, shaking off excess.
Fry in 350°F oil for 5 minutes, or until fish is a deep golden-brown color.
Season with salt.
Serve 2-3 fish pieces per person, with a mountain of your favorite chips and malt vinegar.